This colourful salad is a wonderfully tasty option for lunch, dinner or as a side-dish at barbecues.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 7 minutes
    • Mediterranean

    Potato & Avocado Salad

    Recipe Information

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    500g organic salad potatoes

    2 ripe Avocadoes

    200g green beans

    1 sweet onion

    50g black pitted olives

    120g  mayonnaise

    Juice of 1 lemon

    50g  Pamplona Chorizo

    6g fresh chives

    Sea salt and black pepper


    Cut the potatoes into medium size chunks, boil in some salted water for about 6/7 mins till tender – then drain.

    Trim the beans and cut into 3cm pieces.

    Peel, halve and thinly slice the onion .

    Cut the avocados in half lengthways, remove the stone and using a teaspoon scoop out the flesh in balls - toss in half the lemon juice to prevent browning.

    Chop the chorizo finely and add to the mayonnaise along with the remaining lemon juice.

    Chop the chives finely and add this to the mayo, season with some black pepper.

    Assemble the salad – Put the potato, avocado, black olives, sliced onion in a large bowl, gently toss with the mayonnaise dressing.